Baby Back Ribs question

Chickenfarmers Wife · May 25, 2008, 09:15:16 AM

I have searched and spent yesterday reading past posts. I'm smokin' baby back ribs today. I removed the membrane last night, and rubbed 'em with the rub mentioned in the "quick and & why on ribs" post. They came out of the fridge about an hour ago while the smoker preheated.

They are now smoking away (apple). My question is... after the 3 hours of smoke. The whole foil thing has me... do I wrap them up tight and then open to baste? What is 'boating'? Is that the same? And then 3 hours in the foil w/ basting?

After 6 hours they should be about done, right?

http://forum.bradleysmoker.com/index.php?topic=6529.0
http://forum.bradleysmoker.com/index.php?topic=4290.0

I'll have pictures of the finished product! ;D

FLBentRider · May 25, 2008, 09:22:43 AM

I put the ribs in the center of a big sheet of foil and bring the outside (long ways) edges together over the rack, and fold it over like a lunch bag top...

To baste, you then unfold the top, baste and re-fold.

Hope this helps...

Chickenfarmers Wife · May 25, 2008, 09:27:37 AM

Thank you much! I kinda figured you wanted them sealed in.

aces-n-eights · May 25, 2008, 09:32:14 AM

Another comment... i just did ribs this way a couple of days ago and i'm still patting my self on the back - they turned out great.

The process is:
1. Rub and refrigerate overnight
2. place in pre-heated smoker
3. 2.5 - 3 hrs of smoke
4. continue to cook in smoker for an additional 3 hrs or so til done
5. Spritz every now and then with apple juice
6. remove from smoker
7. add sauce if desired
8. wrap in foil
9. wrap in towels
10. place in a dry cooler (or any insulated dry box - your oven would work - no heat!)
11. Let "rest" for at least an hour, preferably two.

remove and enjoy!

Chickenfarmers Wife · May 25, 2008, 03:46:39 PM

So, here is part of today's efforts. They smell heavenly!

I pretty much did what you did, Aces.

FLBentRider · May 25, 2008, 04:06:46 PM

Looks REAL good!

iceman · May 26, 2008, 03:49:34 PM

OK just a quick 1 2 3 on ribs. More later folks when time permits.

Get the silver skin off if you want to. Some folks like to some don't. Fish skinning pliers work great.

OK skin is off and ribs are ready for rub.

Get a good even and light coat of rub on the ribs.

Let them get up to room temperature so the rub can do its thing. You can rub them the night before if you want and let them sit in the fridge wrapped up. (Wine helps the time go by) ::)

Get some smoke to them for a couple of hours. Let them keep cooking low and slow for another two to four hours spritzing once or twice.

PID control makes keeping the temp easy. I like to smoke the ribs at around 205F or so. Then I FTC them for an hour with sauce.

OK it's chow time. Meats pulling back off the bones and ribs pull apart real easy.

Don't forget the roasted garlic to sread on the French bread.

Wildcat · May 26, 2008, 04:52:15 PM

I just got through eating pulled pork and those pic's are making me crave a couple of ribs for desert. Great job Ice.

Consiglieri · May 29, 2008, 03:47:05 PM

How did they taste, CFW.

Ice: that's just too much to take at the office.

qcrowner · May 29, 2008, 06:21:14 PM

Here is a question I have been too embarrassed to ask. I see all these posts about making sure to remove the membrane, what part of the rib is that? Is that the fatty portion on top of the meat?

Wildcat · May 29, 2008, 06:29:32 PM

Backside of ribs. It is a thin opaque membrane.

westexasmoker · May 29, 2008, 06:30:21 PM

Trust me no question to embarrassing to ask at this forum (Goodness knows I ask the stupid ones ;D)...Membrane is on the back side of the rack on the bone, just take ya a butter knife and slip under right on top of the bone you'll see it and I like to use a paper towel for grip and peel it back....You'll see it! Oh yeah make sure you use mesquite :D ;D :D

C

deb415611 · May 30, 2008, 03:48:31 AM

Quote from: qcrowner on May 29, 2008, 06:21:14 PM
Here is a question I have been too embarrassed to ask. I see all these posts about making sure to remove the membrane, what part of the rib is that? Is that the fatty portion on top of the meat?

If you look at reply #6 above it is the same as the silver skin. It is being removed in the first picture.

FLBentRider · May 30, 2008, 04:34:43 AM

W E L C O M E to the Forum deb415611 !

That membrane is a pain in the fingers.

Buck36 · May 30, 2008, 06:09:23 AM

Quote from: Chickenfarmers Wife on May 25, 2008, 09:15:16 AM
My question is... after the 3 hours of smoke. The whole foil thing has me... do I wrap them up tight and then open to baste?

The ribs look awesome! Here is another variation of the foil method called the Texas Crutch if you want to try it next time.

http://www.amazingribs.com/tips_and_technique/texas_crutch.html